“PRODUCTION OF NANO-BETAGLUCANS FROM BAKING YEAST Saccharomyces cerevisiae AND STUDYING SOME OF ITS PROPERTIES AND ITS APPLICATION IN THE MANUFACTURE OF SOFT CHEESE: PRODUCTION OF NANO-BETAGLUCANS FROM BAKING YEAST Saccharomyces cerevisiae AND STUDYING SOME OF ITS PROPERTIES AND ITS APPLICATION IN THE MANUFACTURE OF SOFT CHEESE”, IJMRCP, vol. 17, no. 1, pp. 240–255, Jun. 2025, Accessed: Jul. 06, 2025. [Online]. Available: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/502